Set oven to 220ºC and line an oven dish. Slash chicken in 6-8 places and pour over half of the chutney, 1 tsp rosemary and 1 tbsp oil. Rub into cuts and roast for 35 minutes or until cooked through (see notes).
2. Prepare & cook the potato
Cut potatoes into rounds (see notes). Toss with oil, salt and pepper. Arrange on a lined oven tray. Roast above the chicken for 25 minutes or until golden and tender.
3. Toss the slaw
Shred wombok and slice pear, celery and chives. Toss in a large bowl with aioli, 1/2 tbsp olive oil, 1 tsp vinegar, salt and pepper.
4. Finish and serve
Serve chicken at the table with roast potatoes, slaw and remaining chutney.
Cut chicken into smaller roasting pieces for a quicker cooking time. Use 1 tbsp fresh rosemary (instead of dried) if you have at home. Cover chicken for the last 10-15 minutes to prevent it from burning.
Cut potatoes into wedges if preferred, alternatively make a mash.
Split chicken, 1
Sticky fig & onion chutney, 1 jar (280g)
Baby wombok, 1/2 *
Celery sticks, 2
Chives, 1/3 bunch *
Aioli, 1 tub (50g)
From your pantry
Olive + oil (for cooking), salt, pepper, red wine vinegar, dried rosemary